Pumpkin and Yellow Pepper Soup with Smoked Paprika

By devogirl

Pumpkinseed kernels are also known as pepitas. They, along with a number of vegetables, create a warm and savory meal. Garnish with parsley sprigs for a fresh presentation.

Calories 88
Fat 2.7g
Protein 3.6g
Carb 14g
Fiber 4g
Calcium 45mg

autumn, healthy, winter, soup, vegetarian

Ingredients

• 1 tablespoon olive oil
• 3 1/2 cups chopped yellow bell pepper (about 2 large)
• 1 1/2 cups chopped carrot (about 2 medium)
• 1 cup chopped onion (about 1 medium)
• 1/2 teaspoon Spanish smoked paprika
• 2 garlic cloves, chopped
• 5 cups fat-free, less-sodium chicken broth, divided
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can salt-free pumpkin puree
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted pumpkin-seed kernels, toasted
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; sauté 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.

Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.

Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.